It’s been weeks of pure shock, for everyone (okay, maybe except for this absolute dickhead). The hospitality industry has especially suffered a critical blow, as scenes around the world have been hit tremendously hard with the impact of COVID-19. In Australia, some of our favourite venues are scrambling to adapt or shut their doors.
This means that some of the country’s best eateries are pivoting to delivery and takeaway options in order to fall in-line with best social distancing practice.
Newtown’s beloved Belly Bao is just one of those, introducing a takeaway and pickup window to the front of their King Street store, so those doing their part to ‘#flattenthecurve’ need not go without one of those magical baogers, or some of that addictive fried chicken.
They join neighbouring businesses like Bella Brutta, Delhi O Delhi, and Hartsyard, all of whom have temporarily cut the option to dine-in and transitioned to pick-up and takeaway venues only.
“Our staff are now following the strictest hygiene practices possible,” said Kiren Chua, who co-owns Belly Bao with his wife and head chef Sylvia Tran.
Both have grown Belly Bao over the past seven years to build the brand from a hugely popular food stall, to the resident kitchen of sorely missing subterranean club GoodGod, to what is now one of King Street’s premier casual eateries.
“The effects of this pandemic immediately placed our business on shaky ground”, said Chua. “For us, Belly Bao was always about passion over business but sadly, this may now have been to our detriment.”
In an attempt to support their remaining staff as much as they can, for as long as they can, and to continue feeding the masses, the Belly Bao crew have made their full menu available for pick-up and take-out for order over the phone or online. Delivery is even on the cards, with a limited menu now up on Deliveroo and Uber Eats.
And for those that haven’t stepped into the popular dining space before, that means favourites like the chopped cheese baoger, slow-brasied pork belly bao, curry cheese fries, onion bao noodles, BBC fried chicken (yes, with an optional salted egg coating), and blueberry cheesecake spring rolls.
“It’s just our first week of takeaway and delivery only,” says Chua. “But we’re hoping it’s a model we can survive with until we can all hold hands again.”
You can check out Belly Bao’s full menu at HERE.
And remember to check with your favourite restaurant if they have pivoted to takeaway, pickup and delivery. If you can, order directly with them so that there is no middle man getting a commission. We all want our favourite spots to survive this situation so that when we come out the other end, and we will, we can jump right back into our best life.
Photo by Marcus Solomon.
